Sesame-ginger salmon, shiitakes & broccolini with soba noodles

7 Points, Weight Watchers

Prep Time: 0:25 Cook Time: 0:15 Total Time: 0:55 Difficulty: Moderate Servings: 4 Source:

Ingredients

1/3 cup(s) low sodium soy sauce

3/4 cup(s) reduced-sodium chicken broth

1 Tbsp minced ginger

1 Tbsp minced garlic

1 Tbsp rice wine vinegar

1 Tbsp dark brown sugar

1 tsp , plus extra for garnish garlic chili paste

1 1/2 pound(s) , skinless (four 6 oz pieces) uncooked wild atlantic salmon fillet(s)

12 oz , sliced fresh shiitake mushroom

3 bunch(es) , Broccolini, coarsely chopped (about 1 1/2 lbs) uncooked baby broccoli

6 oz , will yield 4 cups cooked uncooked soba noodles

2 medium , sliced uncooked scallion(s)

4 tsp toasted sesame oil

4 tsp sesame seeds

Directions

In a small bowl, to make marinade, whisk together soy sauce, ginger, garlic, vinegar, sugar, and garlic paste. Pour half of soy mixture in a shallow bowl; set rest aside. Add salmon to bowl, turn to coat in soy mixture. Let rest at room temperature 15 minutes.

Preheat oven to 450°F. Line two baking sheets with foil and coat with cooking spray. Arrange mushrooms on one pan in a single layer and arrange salmon and Broccolini on other pan in a single layer; drizzle vegetables with remaining marinade from salmon bowl. Bake for 15 minutes for medium-rare or 20 minutes for well done.

While salmon roasts, cook noodles according to package instructions. Drain; place in a large bowl. Combine reserved soy mixture and broth in a cup; pour over noodles, tossing to coat.

To serve, place 1 c noodles in a wide shallow bowl; top with a salmon fillet, 1 c vegetables, some scallions, 1 tsp oil and 1 tsp sesame seeds. Serve with hot sauce or additional chili garlic paste (optional).

Serving size: 1 bowl (1 salmon fillet, 1 c each vegetables and noodles)

Nutrition

7 smart points